Here’s a moist, tender Blueberry Bread — perfect for breakfast, brunch, or a sweet snack 🫐🍞
🫐 Blueberry Bread
Ingredients (Makes 1 loaf)
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened (or ½ cup oil)
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk (or buttermilk)
- 1–1¼ cups fresh or frozen blueberries (do not thaw if frozen)
- Optional: zest of 1 lemon for brightness
- Optional: coarse sugar for sprinkling on top
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Mix dry ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. - Cream butter & sugar
In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla. - Combine wet & dry
Alternately add flour mixture and milk to the butter mixture, starting and ending with flour. Mix until just combined. - Fold in blueberries
Gently fold in blueberries (and lemon zest if using) to avoid breaking them. - Bake
Pour batter into prepared pan. Sprinkle coarse sugar on top if desired.
Bake 55–65 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, cover loosely with foil. - Cool & serve
Let cool in pan 10 minutes, then transfer to a wire rack. Slice and enjoy.
Tips
- Toss blueberries in 1 tbsp flour before folding to prevent sinking.
- For extra flavor, add ½ tsp cinnamon or nutmeg.
- Can be frozen: wrap tightly and freeze up to 3 months.
If you want, I can also give you a quick one-bowl version that’s extra soft and no mixer required.
